EatSmarter exclusive recipe

Stir-Fried Catfish

with Peppers, Corn and Ginger

Recipe development: EAT SMARTER
Stir-Fried Catfish

Stir-Fried Catfish - Colorful and fresh, with delicious Asian flavor

20 min.
very easy


for 2 servings
9 ounces
Catfish fillet (or mild white fish)
small red Onions
small red Bell pepper
4 ounces
1 piece
Ginger root (about 30 grams)
3 tablespoons
1 tablespoon
2 tablespoons
3 tablespoons
dry Sherry
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Kitchen utensils

1 Small bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spatula, 1 Citrus juicer, 1 Fine grater

Preparation steps

Step 1/6
Stir-Fried Catfish preparation step 1

Rinse the fish and pat dry. Cut into strips, about 1 cm (approximately 1/2 inch) wide. Peel the onions and cut into wedges. Rinse the bell pepper, wipe dry, cut into quarters and remove seeds. Cut pepper into thin strips. Halve the corn lengthwise. Squeeze juice from the lime.

Step 2/6
Stir-Fried Catfish preparation step 2

Rinse chile, wipe dry, remove stem and seeds and finely chop. Peel garlic and finely chop. Peel ginger and finely grate. In a small bowl, mix together soy sauce, lime juice and sugar, stirring until the sugar has dissolved.

Step 3/6
Stir-Fried Catfish preparation step 3

Heat the oil in a heavy wok until smoking. Stir-fry the fish until browned on all sides, stirring constantly. Remove fish and set aside. Pour off almost all of the oil.

Step 4/6
Stir-Fried Catfish preparation step 4

Add the onions, bell pepper and baby corn to the wok. Stir-fry overt high heat until crisp-tender, stirring constantly, about 2 minutes.

Step 5/6
Stir-Fried Catfish preparation step 5

Add chile, garlic and ginger ot the vegetable mixture and stir to combine.

Step 6/6
Stir-Fried Catfish preparation step 6

Add soy-sauce mixture and the sherry and cook, stirring, until vegetables are coated, about 1 minute. Return fish to wok, stir to coat and serve immediately.

Additional advice